Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage
Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage
复制标题
瑞士乳杆菌H9作为辅助发酵剂对酸奶发酵和储存的影响
DOI：
10.3168/jds.2018-14602
复制
发表时间：
2019-01-01
影响因子：
3.5
通讯作者：
Chen, Yongfu
中科院分区：
文献类型：
--
作者：
Zhou, Tingting;Huo, Rui;Chen, Yongfu
瑞士乳杆菌（Lactobacillus helveticus）H9是一种来源于藏族传统古鲁的益生菌。它具有很高的血管紧张素转换酶抑制（ACED）和抗高血压活性。我们的目的是评估L。在酸奶发酵和储存中添加瑞士黑曲霉H9。我们监测的多个参数的变化超过28天的存储在4摄氏度，即pH值，可滴定酸度，游离氨基，ACEI活性，物理性质，挥发性风味化合物，和感官质量。补充L. helveticus H9能促进发酵乳的酸化和蛋白质水解，从而缩短发酵时间。H9处理显著提高了发酵乳的ACEI活性。通过固相微萃取-气相色谱-质谱联用技术检测了15种主要的挥发性风味物质。在添加H9的发酵乳中检测到更多的醇类、醛类和含氮化合物，尤其是乙偶姻和苯甲醛。对于添加H9的发酵乳，人对风味和质地的感官评分较低，但对外观没有，特别是冷藏超过2周。我们的研究结果将对乳品工业开发新的功能性乳制品感兴趣。
Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut. It has high angiotensin-converting enzyme-inhibitory (ACED and antihypertensive activities. We aimed to evaluate the effects of L. helveticus H9 supplementation in yogurt fermentation and storage. We monitored changes of multiple parameters over 28 d of storage at 4 degrees C; namely, pH, titratable acidity, free amino groups, ACEI activity, physical properties, volatile flavor compounds, and sensory quality. Supplementation of L. helveticus H9 enhanced fermented milk acidification and proteolysis, resulting in a shorter fermentation time. The H9 treatment significantly increased the ACEI activity of the fermented milks. Fifteen key volatile flavors were detected by solid-phase microextraction-gas chromatography-mass spectrometry across all samples. More alcohols, aldehydes, and nitrogenous compounds, especially acetoin and benzaldehyde, were detected in the H9-supplemented fermented milks. The human sensory scores for flavor and texture, but not appearance, were lower for the H9-supplemented fermented milks, particularly beyond 2 wk of cold storage. Our results will be of interest to the dairy industry for developing novel functional dairy products.